The elegance of the verrine—appetizer-size eats in a small glass.

Some foods just seem to cry out for being served in a glass. But a glass, you say, is for liquid items. Well we’ve found that’s not always the case.  Especially when you’re entertaining and want to add some panache to your party. In France they call this very trendy and elegant art a verrine (which means “protective glass.”)

It’s all about color, flavor and layering. And lest we forget, simplicity.

The formula is to layer items like cheeses, meats, veggies, fruits, creams and the like in a way that meshes deliciously. Small glasses work best, since these are typically appetizer-sized indulgences.

A few ideas we like:

THE DRY SHOT (Bourbon Ball in a shot glass)
We call it the sophisticated “shooter.” A bourbon ball cookie in a shot glass. It not only looks nice, but it’s fun to raise a toast to and gobble it down. Plus you don’t get snockered on the other side like you would if it were a “real” shooter. And there’s no chance of dribbling on your outfit.

SHRIMP COCKTAIL
Put the cocktail sauce in a shot glass and toothpick the shrimp on the top. Elegant and easy to eat.

QUINOA & GREEK VEGGIES
Cook up some quinoa adding salt and pepper and Greek spices with a bit of balsamic vinegar and olive oil, then layer it between chopped roasted red pepper, kalamata olives, sundried tomatoes and capers. Top with a sprig of oregano and a tiny cherry tomato.

MIXED FRUITS WITH MASCARPONE
Layer colorful fruits (blueberries, sliced strawberries, kiwi, etc.) with layers of sweetened mascarpone cheese. Sprinkle powdered sugar on top and garnish with a mint sprig. 

Send us your favs and pictures. Post them on our Facebook page!

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